When you crave all the cozy comfort of chicken pot pie but want something you can whip up in one pot, this Chicken Pot Pie Soup delivers every single time. It’s thick, creamy, and packed with tender chicken and vegetables—no fussy crust required. Perfect for those chilly evenings when you need something warm and satisfying without spending hours in the kitchen.
Table of Contents
Ingredients for Chicken Pot Pie Soup
I always start with quality chicken broth—it’s the backbone of this soup’s flavor. For the best texture, I use Yukon gold potatoes since they hold their shape beautifully and add a buttery richness. When it comes to the chicken, I use a mix of rotisserie chicken breast and thigh meat for the best flavor and texture. Here’s everything you’ll need:
- 1 medium yellow onion (chopped)
- 2 celery ribs (diced)
- 2 carrots (sliced)
- 1 cup mushrooms (chopped) – I usually go for baby bella mushrooms for deeper flavor
- 2 garlic cloves (minced)
- 3 cups cooked chicken (shredded) – Pro tip: rotisserie chicken makes this incredibly fast
- 2 cups Yukon gold potatoes (peeled and cubed)
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour (about 5 tablespoons)
- 4 cups chicken broth – My preference is low-sodium so I can control the salt level
- 1 cup heavy cream
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley (chopped) – Fresh parsley makes a noticeable difference here
Step-by-Step Instructions
Having all your ingredients prepped before you start cooking makes the process smooth and stress-free.
Step 1: Melt the butter in your Dutch oven or large soup pot over medium heat. Add the onion, celery, carrots, and mushrooms, then sauté for about 7 minutes until the vegetables soften and become fragrant. You’ll know they’re ready when the onions turn translucent.
Step 2: Stir in the minced garlic and cook for just 1 minute until aromatic. Don’t let it brown or it will taste bitter.
Step 3: Sprinkle the flour evenly over your vegetables and stir constantly for 2 to 3 minutes. This step creates the roux that thickens your soup, so don’t skip it. The mixture should look pasty and coat the vegetables completely. You’ll know it’s ready when it smells nutty and toasted rather than raw and starchy.
Step 4: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the cubed potatoes and bring everything to a gentle simmer. Cook uncovered for 12 minutes until the potatoes are fork-tender. If they’re not quite tender after 12 minutes, give them 2-3 more minutes.
Step 5: Stir in the shredded chicken, peas, corn, and heavy cream. Let it simmer for 5 more minutes to heat everything through and let the flavors blend together.
Step 6: Add the fresh parsley, salt, and black pepper. Taste and adjust the seasoning as needed. For deepest flavor, let the soup rest off heat for 10 minutes before serving, though you can serve immediately if pressed for time. If your soup seems too thin, simmer uncovered for 5 more minutes. If it’s too thick, stir in a bit more broth until you reach your desired consistency.
Delicious Sides for Chicken Pot Pie Soup
This creamy soup pairs beautifully with sides that add texture and balance to your meal.
Buttermilk Biscuits: Warm, flaky biscuits are perfect for soaking up every bit of that creamy broth. The slight tang from buttermilk complements the richness of the soup beautifully. Try these cheesy garlic bread rolls for a flavor-packed twist.
Crispy Garden Salad: A fresh green salad with a light vinaigrette cuts through the soup’s richness and adds a refreshing crunch. I love adding cherry tomatoes and cucumbers for extra freshness.
Crusty Artisan Bread: A thick slice of sourdough or French bread is ideal for dunking. The crispy crust and chewy interior make it satisfying alongside this hearty soup. If you’re a grilled cheese fan, this sourdough pesto grilled cheese makes an incredible pairing.
Roasted Brussels Sprouts: These add a slightly caramelized, nutty flavor that contrasts nicely with the creamy soup. The crispy edges provide textural variety that makes each bite interesting.
Storage & Serving Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Important: let the soup cool to room temperature first (within 2 hours of cooking for food safety), then refrigerate. The flavors actually deepen overnight, making leftovers just as delicious. For freezing, let the soup cool completely before transferring to freezer-safe containers—it keeps for up to 2 months, though the texture of the cream may change slightly after thawing.
When reheating, warm the soup gently on the stovetop over medium-low heat. Add 1/4 to 1/2 cup of chicken broth or cream to loosen it up, as it tends to thicken when chilled. Stir occasionally to prevent scorching on the bottom. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each.
This soup is incredibly versatile for meal prep. You can make a double batch on Sunday and have quick, comforting lunches ready for the week. It also travels well in a thermos for work or school lunches. For an even heartier meal, serve it alongside hearty cheddar garlic herb potato soup for a soup duo dinner that’s sure to please.
FAQs
Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as the flavors meld together. Just store it in the fridge and reheat gently, adding a bit of broth if it’s too thick.
What can I substitute for heavy cream?
Half-and-half or whole milk works well for a lighter version, though the soup won’t be quite as rich. You can also use coconut cream for a dairy-free alternative.
How do I prevent the soup from curdling when reheating?
Reheat over low to medium-low heat and stir frequently. Avoid bringing it to a rapid boil, as high heat can cause the cream to separate.
Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Melt butter in a large Dutch oven or soup pot over medium heat. Add onion, celery, carrots, and mushrooms. Sauté for 7 minutes until vegetables soften and become fragrant.
- Add minced garlic and stir for 1 minute until aromatic.
- Sprinkle flour evenly over vegetables and stir constantly for 2 to 3 minutes until everything is coated and the mixture smells nutty and toasted rather than raw.
- Slowly pour in chicken broth while stirring continuously to prevent lumps. Add cubed potatoes and bring to a gentle simmer. Cook uncovered for 12 minutes until potatoes are fork-tender. If not tender, cook 2-3 minutes longer.
- Stir in shredded chicken, peas, corn, and heavy cream. Simmer for 5 more minutes to heat everything through.
- Add fresh parsley, salt, and black pepper. Taste and adjust seasoning as needed. For deepest flavor, let soup rest off heat for 10 minutes before serving, though you can serve immediately if pressed for time.
Notes
